Homemade Chipotle BBQ Sauce Recipe

Ingredients for Chipotle BBQ Sauce

• 1 whole medium/large-ish yellow onion
• 1/4 cup white vinegar*
• 2 tbsp apple cider vinegar*
• 1/3 cup water
• 1 cup ketchup
• 1.5 tbsp molasses
• 3 oz Chipotle in adobo (half of a 6 oz can)
• 3 tbsp soy sauce
• 3 tbsp dark brown sugar
• 1 tbsp honey
• 1/2 tbsp onion powder
• 1 tsp garlic powder
• 1/2 tsp black pepper

I’m not a huge fan of Apple Cider Vinegar but if you are, swap to 1/4 cup ACV and 2 tbsp white vinegar instead.

Rough Chop a Medium to Large Yellow Onion

Add a neutral oil to a large pot.

Heat pot under medium-low heat.

Add onions and cook until they start to brown and turn translucent.

Add the Rest of the Ingredients to the Pot

Cook this on medium-low on a slight simmer for 20-30 minutes OR until your desired consistency.

Strain the Sauce through a Mesh Sieve to Remove Onions and Chipotles

You could blend this together but the sauce will be much spicier.

SAVE THE ONIONS FOR LATER– they’re delicious.

Allow the sauce to cool in the bowl you strained it into before transferring to a mason jar or similar storage container.

Once cooled, put in your refrigerator and use within 2-3 weeks.

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Homemade Chipotle BBQ Sauce

Onion-y, warming heat, tangy, and slightly sweet

Prep Time5 minutes mins

Active Time20 minutes mins

Total Time25 minutes mins

Ingredients

• ▢ 1 whole medium/large-ish yellow onion
• ▢ 1/4 cup white vinegar
• ▢ 2 tbsp apple cider vinegar*
• ▢ 1/3 cup water
• ▢ 1 cup ketchup
• ▢ 1.5 tbsp molasses
• ▢ 3 oz Chipotle in adobo sauce half of a 6 oz can
• ▢ 3 tbsp soy sauce
• ▢ 3 tbsp dark brown sugar
• ▢ 1 tbsp honey
• ▢ 1/2 tbsp onion powder
• ▢ 1 tsp garlic powder
• ▢ 1/2 tsp black pepper

Instructions

• Rough chop a whole medium/large-ish yellow onion
• Get a pot and add 2 tbsp olive oil or neutral cooking oil.
• Add your chopped onions and cook until slightly browned and translucent (5 minutes or so).
• Add the rest of the ingredients in the specified quantities.
  1/4 cup white vinegar, 2 tbsp apple cider vinegar*, 1/3 cup water, 1 cup ketchup, 1.5 tbsp molasses, 3 oz Chipotle in adobo sauce, 3 tbsp soy sauce, 3 tbsp dark brown sugar, 1 tbsp honey, 1/2 tbsp onion powder, 1 tsp garlic powder, 1/2 tsp black pepper
• Bring this mixture to a simmer over medium-low heat.

  You don't want this to boil/froth or bubbling to the point where it's popping.
• Simmer like this for 20 – 30 minutes OR until your desired consistency.

  Ensure that you're stirring every few minutes or so.
• Once at your consistency, take the pot off the heat and get a bowl and a fine mesh sieve.
• Strain the sauce, removing the onions and chipotle peppers.

  SAVE THESE ONIONS – they are absolutely wonderful on burgers, egg on toast, sandwiches, etc.
• Allow the sauce to cool for 5 minutes or so and then transfer to a mason jar or similar container.

  Store in your refrigerator – flavors will improve overnight.

Notes

This is a small batch of sauce meant to be used in 2-3 weeks.